Creamy Garlic Pasta with Roasted Zucchini and Pine Nuts
Ingredients
- 1 poundpasta
- 1½ poundzucchini
- 3 tablespoonolive oil
- 5 clovegarlic
- ¾ cupheavy cream
- ½ cupvegetable broth
- ¾ cupParmesan cheese
- ¼ cuppine nuts
- 1lemon
- ·salt
- ·black pepper
- 1 tablespoonfresh thyme (or 1 teaspoon dried)
Prep
- 01
Cut zucchini into 1-inch half-moons or chunks.
- 02
Mince 5 cloves garlic.
- 03
Zest and juice 1 lemon.
Method
- 01
Preheat oven to 425°F. Toss zucchini with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, stirring halfway, until golden and tender.
- 02
While zucchini roasts, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–10 minutes. Reserve 1 cup pasta water, then drain.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and thyme, stirring until fragrant, about 1 minute.
- 04
Pour in cream and vegetable broth. Bring to a gentle simmer and cook for 2–3 minutes. Stir in Parmesan until melted and smooth.
- 05
Add cooked pasta to the cream sauce and toss gently, adding reserved pasta water a splash at a time until the sauce coats the noodles without pooling.
- 06
Fold in roasted zucchini. Taste and adjust salt and pepper. Divide into bowls, top with pine nuts and a squeeze of lemon juice. Serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic in step 3. Fresh basil or mint stirred in at the end brightens the dish. A touch of Dijon mustard (1 teaspoon) adds subtle depth to the sauce.
For a sharper flavor, swap heavy cream for half-and-half or Greek yogurt (reduce heat to low after adding to prevent curdling). Pine nuts can be toasted in a dry skillet over medium heat for 2–3 minutes before serving for deeper flavor. Store leftovers refrigerated up to 2 days; reheat gently with a splash of broth or cream.